Creamy Bacon Corn Chowder - Slow Cooker

Donna Geuder


This soup is very rich but my friends and I hate to stop eating it because it is so good. Good dish on a cold, snowy day. Warms you up !!!


★★★★★ 3 votes

6 (Recipe doubles easily)
20 Min
6 Hr
Slow Cooker Crock Pot


  • 2 can(s)
    corn, 14-16 oz or 1 small bag frozen corn - 10-12 oz
  • 2 can(s)
    cream corn, 14-16 oz
  • 2 can(s)
    evaporated milk, 12 oz each
  • 1 lb
    bacon, cooked and crumbled
  • 2 large
    carrots, chopped
  • 1 large
    onion, chopped
  • 6 large
    potatoes, chopped
  • 3 Tbsp
    butter or margarine
  • 6 c
    water or chicken broth
  • ·
    salt and pepper to taste

How to Make Creamy Bacon Corn Chowder - Slow Cooker


  1. Place everything except for the evaporated milk and butter or margarine into the crockpot
  2. Add just enough water or chicken stock to cover the ingredients.
  3. Turn it on high for 6 hours, or on low for 8 hours, depending on your desired time-frame and crockpot settings.
  4. When ready to serve, gently stir in the evaporated milk and butter, and allow it to heat through.
  5. If Chowder is too thick for you, add a bit more water or chicken broth.
  6. Taste and adjust seasoning with salt and pepper to taste. If desired, add a sprinkle of cheddar or parmesan cheese.
  7. For a larger group, this recipe can be doubled.

Printable Recipe Card

About Creamy Bacon Corn Chowder - Slow Cooker

Course/Dish: Chowders, Cream Soups
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy

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